Gouda Panini with Asparagus & Sun‑Blushed Tomatoes | Simple Café‑Style Sandwich

Asparagus, gouda and sun dried panini
Asparagus, gouda and sun dried panini
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This Asparagus, Gouda and Sun‑Blushed Tomato Panini is the kind of quick, vibrant lunch that feels a little bit gourmet without any extra effort. Packed with tender asparagus, creamy melted Gouda and the sweet, tangy punch of sun‑blushed tomatoes, it’s a simple toasted sandwich that delivers big flavour in every bite.

Perfect for spring lunches, easy weeknight dinners or a satisfying vegetarian option, this panini recipe comes together in minutes and tastes like something you’d order from your favourite café.

Serving suggestions with Asparagus, Gouda & Sun‑Blushed Tomato Panini

  • Simple green salad with lemon vinaigrette
  • Rocket & parmesan salad
  • Tomato & basil salad
  • Cucumber ribbons with olive oil and dill
  • Crisps or kettle chips
  • Sweet potato fries
  • Garlic or rosemary roasted potatoes
  • Grilled courgettes
  • Roasted peppers
  • Charred tenderstem broccoli
  • Caprese‑style side (mozzarella, tomatoes, basil)
  • Mediterranean couscous
  • Quinoa salad with herbs and lemon
  • Pesto pasta salad
  • Coleslaw (classic or light)
  • Pickled red onions
  • Olive tapenade on the side
  • A handful of olives
  • Fresh fruit (grapes, melon, berries)
  • Tomato soup or roasted red pepper soup
  • A drizzle of balsamic glaze over greens
Asparagus, gouda and sun dried panini

Asparagus, gouda and sun blushed tomato panini

Print Recipe Pin Recipe
Cook Time 10 minutes
Course Lunch
Cuisine British
Servings 1 people

Ingredients
  

  • 1 panini, cut lengthways in half
  • 6 asparagus spears, trimmed
  • dash of olive oil
  • 2 slices gouda cheese (pre-sliced pack)
  • 3-4 sun-blushed tomatoes, plus some of the oil from the jar
  • salt and pepper

Instructions
 

  • Heat a little oil in a frying pan, add the asparagus and season with a little salt and pepper and fry for a couple of minutes.
  • While you're putting the panini together, pre-heat the panini press or George Foreman.
  • Place 1 slice of cheese one half of your panini (depending on the size of your roll, I tend to cut each slice in half and place side-by-side)
  • Then top the cheese with asparagus and chopped sun-dried tomatoes, with a little drizzle of oil from the jar.
  • Place the other slide of cheese on top and top with the other half of your panini.
  • Place your panini on the grill for around 2-3 minutes until it's golden brown and the filling has warmed through and cheese is melting.